Chicken breasts are marinated in a tangy, zesty lemon sauce in this delicious recipe.

RFULK
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.

Nutrition Facts

151 calories; 2.9 g total fat; 61 mg cholesterol; 52 mg sodium. 8.4 g carbohydrates; 23.8 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/14/2005
I love lemon but 1/2 cup of zest is definately a typo. I used about 1 tablespoon and the chicken was still almost too lemony. I also added a couple of cloves of minced garlic and a little olive oil as we grilled the chicken after marinating for several hours. It was very moist and tangy. Read More
(15)

Most helpful critical review

Rating: 1 stars
05/17/2005
I like lemon chicken but this recipe is a joke. I always try recipes as printed first and then alter to my tastes if necessary. By the time I alter this one it will barely resemble the original. There is far to much lemon zest. I would also replace the vinegar with white wine reduce the amount of oregano add some basil garlic and about 1/4 cup of oil. I would then grill rather than bake. Read More
(38)
19 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: 4 stars
05/14/2005
I love lemon but 1/2 cup of zest is definately a typo. I used about 1 tablespoon and the chicken was still almost too lemony. I also added a couple of cloves of minced garlic and a little olive oil as we grilled the chicken after marinating for several hours. It was very moist and tangy. Read More
(15)
Rating: 1 stars
05/17/2005
I like lemon chicken but this recipe is a joke. I always try recipes as printed first and then alter to my tastes if necessary. By the time I alter this one it will barely resemble the original. There is far to much lemon zest. I would also replace the vinegar with white wine reduce the amount of oregano add some basil garlic and about 1/4 cup of oil. I would then grill rather than bake. Read More
(38)
Rating: 4 stars
05/14/2005
I love lemon but 1/2 cup of zest is definately a typo. I used about 1 tablespoon and the chicken was still almost too lemony. I also added a couple of cloves of minced garlic and a little olive oil as we grilled the chicken after marinating for several hours. It was very moist and tangy. Read More
(15)
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Rating: 4 stars
05/13/2005
do not use 1/4 cup of zest as stated. I used 1/2 tbs and it came out with a great zip to it. my fiancee thought it was perfect! I will make this again. Read More
(13)
Rating: 4 stars
06/04/2007
Moist and flavorful. I did use less lemon zest than called for and next time would add a little salt. Read More
(10)
Rating: 4 stars
06/13/2006
These are great! I cooked them in the oven for about 20 mins covered with tin foil in the marinade and then removed them and finished them off on the BBQ. That way they soaked up all the yummy flavour from the marinade plus they had that fab grilled taste. Yum!!!:) Read More
(10)
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Rating: 4 stars
03/01/2010
good recipe but i think i'll grill the chicken next time and use just a bit less lemon juice Read More
(6)
Rating: 2 stars
05/18/2005
The lemon zest and oregano are absolutely over-powering! I added some garlic and a little olive oil and would definitely recommend reducing the oregano to 3 tsp at most. Not memorable at all. Read More
(5)
Rating: 1 stars
06/24/2005
The lemon and oregano was way too over powering. I'll stick with my own recipe. Read More
(5)
Rating: 5 stars
03/04/2007
I think this is great! Read More
(4)